Wellness Week Menu Day 1: The Standard Spa Miami

It’s finally Wellness Week™ and we’re mixing things up this year by offering you loyal readers and spa enthusiasts a week of menus from our premier getaway spas. In honor of Meatless Mondays, here’s a menu of meatless breakfast, lunch, and dinner recipes from The Standard Spa Miami Beach, which is offering discounted treatments all week long!

Instructions:
1. Start by making the hummus. Combine the following ingredients in a blender and puree until smooth. Adjust with salt and pepper to taste:
12-16 oz. of cooked garbanzo beans, drained and washed 1 clove garlic
1 tsp olive oil Pinch of cumin
1 tsp of water Salt and pepper to taste
1 tsp lemon juice2. Pre-heat oven to 350 degrees F or use a panini press if you have one.
3. Brush each shell or wrap with olive oil and toast in the oven at 350 degrees F or in panini press until crispy. Remove from heat.
4. Spread hummus evenly leaving 1 inch around the sides. Spread sprouts on top of hummus and top with feta, tomato, mushrooms, and olives, and tear basil over top.
5. Lightly season and cut into quarters and serve.

Soak cashews in a container overnight. Once soft, strain and place them in a blender or food processor. Add lemon, olive oil, garlic, salt, and pepper and puree until smooth. If mixture is too dry, add water to achieve a smooth paste. Once ready, cover and leave out at room temperature to ferment for two days. Once ready, refrigerate immediately.
Take sun-dried tomatoes and add water to cover. Once reconstituted drain and place in a blender or food processor. Add strawberries, basil leaves, garlic, oil, salt, pepper, and whole Roma tomatoes. Puree into a smooth paste; if mixture is too thick add water at your discrepancy. Should taste just like marinara.
Ground the walnuts and mix in a bowl with garlic powder, ground fennel seed, and flax seed. Meanwhile, juice carrots and celery, and save the pulp. Add pulp and juice to the dry nut mixture, along with olive oil, lemon juice, and chopped parsley. Mix and adjust with salt and pepper; this should reach the consistency of Play-DOH. Shape the mixture into patties and place in a dehydrator at 115F for two days. Once ready, crumble and store in a cool place.
Shred carrots, fennel, and onion and place in a bowl. Add chopped mushrooms and julienne peppers and set aside. In a blender, blend on high the vinegar, garlic, and Herbs de Provence. Slowly add the olive oil until vinaigrette comes together. Add vinaigrette blend to shredded veggie mix. Toss with salt and pepper to taste. Allow to marinate chilled before use at least 2 hours.

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